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Description

The Encyclopedia of Dairy Sciences is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work.

The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a color plate section in each volume. The inclusion of "Further Reading" lists at the end of each article provide easy access to further information and a guide into the primary literature.

Key Features

@introbul:Key Features
@bul:* Over 400 articles covering all aspects of dairy science

Further reading lists at the end of each article provide easy access to further information and a way into the primary literature

Extensive cross-referencing

Many figures and tables illustrating the text and a color plate section in each volume

Readership

Academic researchers in laboratories; researchers and managers working in industry; students studying applied dairy science or related subjects; those involved in economic and nutritional policy agencies; and the media.

Details

About the Editor-in-Chief

Hubert Roginski

Affiliations and Expertise

University of Melbourne, Australia

About the Editor

John Fuquay

Affiliations and Expertise

Mississippi State University, USA

Patrick Fox

Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983.

Affiliations and Expertise

University College Cork, Ireland

Reviews

"...a worthy endevor and a worthwhile addition to any collection serving dairy and food science students, teachers, researchers and/or practitioners. Highly recommended."
-Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library (2004)
"The supportive disciplines that collectively contribute to the diary sciences along with a robust emphasis on public health topics give the editors’ purpose greater depth and breadth...The Encyclopedia of Diary Sciences is a subject-specific reference work, which is suitable for academic and professional libraries supporting dairying, dairy farming, and related disciplines."
-AMERICAN REFERENCE BOOKS (2004)
"...a worthy endeavor and a worthwhile addition to any collection serving dairy and food science students, teachers, researchers and/or practitioners. Highly recommended."
-E-STREAMS (October 2003)
"...an interesting and extremely informative set of volumes, suitable for everyone wishing to consolidate, improve and update their knowledge in any area of dairy science."
-CARBOHYDRATE POLYMERS (November 2003)
"...academically and physically, an impressive work, covering a very wide range of topics extending beyond milk...cover all of the important aspects of microbiology, the coverage is comprehensive, up-to-date and of a depth at least sufficient to answer a query or to provide a solid foundation for more specific search. Standards of writing and editing are high and a high level of coherence is achieved despite the presentation of data as discrete topics."
-MICROBIOLOGY TODAY (August 2003)
"...forms an excellent resource of value to many different people in many different situations."
-MICROBIOLOGY TODAY (August 2003)
"...this Encyclopedia represents a comprehensive composition of the dairy sciences... will be an excellent resource for research and teaching in this field."
—Pierpaolo Resmini, DISTAM
"The articles are well written...clear and easy to understand...have been prepared and edited with care. They are concise, but at the same time adequately present sufficient information to cover the subject. ...The Encyclopedia will be an important contribution to the body of knowledge related to dairy and food science. ...The Encyclopedia will be of as much use as a source of readily available general knowledge for persons who are practitioners, tecnicians, and leaders in agricultural pursuits related to dairying."
—Earl M. Kesler, Pennsylvania State University
"I would regard this encyclopedia as essential for the libraries of tertiary teaching institutions including food science in their curricula. It should also be available at research institutes and dairy companies."
—Peter J. Jooste, Animal Nutrition and Animal Products Institute, South Africa
"...seems destined to become an essential reference source for dairy scientists in research, education and general technical roles."
—W.J. Donnelly, Dairy Products Research Centre, Ireland

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